Omega Malolactic Bacteria

Item No. OMEGA
O-MEGA™ selected wine bacteria was isolated and selected in the south of France by the Institut Français de la Vigne et du Vin (IFV) in Burgundy for its capacity to quickly achieve malolactic fermentation (MLF) in a wide range of applications. Developed through the MBR® process, O-MEGA™ is a secure
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Description
  • O-MEGA™ selected wine bacteria was isolated and selected in the south of France by the Institut Français de la Vigne et du Vin (IFV) in Burgundy for its capacity to quickly achieve malolactic fermentation (MLF) in a wide range of applications.
  • Developed through the MBR® process, O-MEGA™ is a secure and effective strain that tolerates low pH or high alcohol conditions, and is easy to use.
  • O-MEGA™ complements fresh and fruit-driven wines, and helps stabilize red wine color by degrading acetaldehyde more slowly.
  • O-MEGA is often used in the production of Chardonnay wines with a fresh, mineral profile.

Also good for cider.


Recommended for use with:  White, Rosé, Red

Customer Feedback


During the harvest of 2014, we did trials with Lallemand’s Omega malolactic bacteria strain on an Oakville Chardonnay.  The malic was 3.25 g/L at harvest. The primary fermentation was very straight forward. We finished with 14.3% v/v  EtOH, a pH of  3.6  and a  VA of 0.23g/L.  The lot was then split in two on October 23 and half the barrels were inoculated with Beta and the other half with Omega. Both lots also received 25 g/hL of Opti’Malo Plus at the time of ML inoculation.

 

Both lots finished ML on November 25th. They had virtually same VA (at 0.34 g/L), and the same malics (at 0.05 g/L). The diacetyl levels, however, were distinctly different.  For the Beta it was 11.5 mg/L while for the Omega it was 3.0 mg/L.

 

From a straight functionality perspective, it’s easy to understand the practicality of the Omega. It is fast and “to the point”, with a very low volatility.

 

From an organoleptic standpoint, Omega had lower levels of diacetyl but gave its wines viscosity on the palate. Omega increases the brioche-y nose of the wine without overwhelming the fruit.

 


 

Enrico Bertoz, Assistant Winemaker, Flora Springs Winery

 

Storage:

All malolactic bacteria sold by Scott Laboratories requires an expedited shipping method packed with ice. Please refrigerate or freeze all cultures immediately after receipt to ensure optimal viability of the bacteria when used. It is possible that the ice may have melted and the product may have warmed during shipment. DO NOT BE ALARMED. These bacteria were produced according to a proprietary process that is different from competitive direct inoculation products. Thus, provided that any warming period is short term and moderate (e.g. 48 hours at 86°F/30°C), viability will be excellent. 
Specifications
Alcohol Tolerance 16% ABV
Minimum Temperature 14°C (57°F)
ML Addition Method Direct Addition
Nutrient Demand Low
pH Tolerance 3.1
SO2 Tolerance 60ppm Total
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